*Dried five-spice tofu is sold in 8-ounce packages in most Chinese grocery stores

1. Slice the chicken into thin, small bite-size pieces. It is easier to cut if partially frozen. In a small bowl, mix chicken pieces with 1/3 cup soy sauce, wine, cornstarch and salt. Stir well to combine. Set aside.

2. Cut tofu squares into matchstick size pieces.

3. Cut Chinese celery into 2-inch pieces. For American celery, cut on the diagonal into thin slices

4. In a wok, heat oil over high heat until it shimmers. Add chicken and stir-fry one minute. Add tofu, stir to combine. Add remaining soy sauce, sugar and water. Liquid will quickly come to a boil. Reduce heat to low, cover and simmer 10 minutes. Return heat to high, add celery, cook until celery is heated and liquid has almost evaporated. Serve immediately.